Cheesy Rotel Beef Tacos

About This Dish

These tacos are really good. They have beef and cheese sauce. The cheese sauce has Rotel in it. Rotel makes it spicy but not too spicy. The beef is seasoned with taco seasoning and it tastes really good with the cheese sauce. You use nacho cheese taco shells which makes it even more cheesy because the shells are cheese flavored and then there’s cheese sauce too so it’s really cheesy.

 

What Makes This Recipe a Keeper?

The cheese sauce is what makes this recipe good. It’s a real cheese sauce not just melted cheese. You make it with butter and flour and milk and then you add cheese. The cheese melts into the sauce and it gets really creamy. The Rotel goes in the sauce too. Rotel has tomatoes and green chilies. It adds flavor. The beef gets mixed with the sauce so every bite has beef and cheese sauce together. It’s really good. You can make a lot of it at once which is good if you have a lot of people to feed or if you want leftovers. Leftovers are good with this. The nacho cheese shells add more cheese flavor to the tacos.

Here’s Everything You’ll Need

For the Beef Filling:

• 3 pounds ground beef
• 1–2 tablespoons olive oil
• 1 medium onion, diced
• Taco seasoning (generous amount)

For the Cheesy Rotel Sauce:

• 2 tablespoons butter
• ⅓ cup all-purpose flour
• 2½ cups milk (whole milk works best)
• 2 cans (10 oz each) Rotel, undrained
• 2 blocks cheddar cheese, freshly shredded
• ⅓ cup sour cream
• A few dashes of hot sauce
• Additional taco seasoning to taste

For Serving:

• Nacho cheese-flavored hard taco shells
• Spanish rice (optional)

You need to shred the cheese yourself. Don’t use pre-shredded cheese. Pre-shredded cheese doesn’t melt right. It has stuff in it that keeps it from melting smooth. Fresh shredded cheese melts better and makes the sauce creamy.

Step-by-Step: How It All Comes Together

Step 1: Cook the Beef

1. Heat olive oil in a large pot over medium heat
2. Add diced onion and cook for 3–5 minutes until soft and translucent
3. Add ground beef and season generously with taco seasoning
4. Cook for about 10 minutes, breaking beef into small crumbles as it cooks
5. Remove beef and onions from pot, leaving some drippings behind

Step 2: Make the Cheese Sauce

1. Melt butter in the same pot over medium heat
2. Whisk in flour and cook for 1–2 minutes, stirring constantly
3. Slowly pour in milk while whisking continuously
4. Let it cook until slightly thickened
5. Stir in both cans of Rotel with all the liquid
6. Add shredded cheddar cheese gradually, stirring after each addition
7. Mix in sour cream, hot sauce, and extra taco seasoning
8. Taste and adjust seasoning as needed

Step 3: Combine Everything

1. Return cooked beef and onions to the pot with cheese sauce
2. Stir well to combine all ingredients
3. Turn heat to low and simmer for 10 minutes until thick and creamy

Step 4: Prepare the Shells

1. Preheat oven to 350°F (175°C)
2. Arrange taco shells on a baking sheet
3. Warm in oven for 5 minutes until crispy

Step 5: Assemble and Serve

1. Spoon cheesy beef mixture generously into each shell
2. Let it overflow slightly for that indulgent look
3. Serve immediately with Spanish rice if desired

Total Time: 40 minutes (10 minutes prep + 30 minutes cooking)
Servings: 8–10 tacos

My Favorite Tips for Foolproof Results

Shred your own cheese. I’m saying this again because it’s important. Pre-shredded cheese has additives and it won’t melt smooth. It gets grainy. Fresh cheese is better. It only takes a few minutes to shred it.

When you make the roux that’s the butter and flour part you need to cook it for a minute or two but don’t let it burn so keep stirring it and watch it. Then when you add the milk add it slow and keep whisking or you’ll get lumps. Lumps are bad. You want it smooth.

The beef needs to be broken up into small pieces. Small pieces are better in tacos. They mix with the sauce better too. Leave some of the drippings in the pot when you take the beef out because it has flavor and you’ll use it for the sauce.

Rotel comes in mild and original. Original has more spice. Mild is less spicy. I use original but you can use mild if you don’t like spice. You can add hot sauce at the end too if you want more spice. Start with a little bit and taste it before you add more because you can’t take it out once it’s in there.

Switch It Up: Easy Variations You’ll Love

You can use different meat. Ground turkey works. Ground chicken works too. They cook the same way as beef. Turkey is leaner so you might need more oil. Season it good with the taco seasoning.

You can use different cheese. Try Monterey Jack or mix it with cheddar. Pepper jack is good if you want it spicy. Colby jack works too. Just shred it fresh don’t use pre-shredded. Some people add cream cheese to make it richer. If you want to do that add about 4 ounces when you add the sour cream.

You don’t have to use hard taco shells. Soft flour tortillas work. You can make taco bowls with chips or rice. You can use it as a dip with tortilla chips. That’s really good.

You can add vegetables. Bell peppers are good. Add them when you cook the onions. Black beans or corn are good too. Mix them in at the end. Some people put lettuce and tomatoes and avocado on top. That adds freshness and it balances the cheese.

Perfect Pairings & Serving Ideas

Spanish rice is the best side dish for these tacos. It goes really well with the cheesy beef. Spanish rice is what I usually make with this. You can also make refried beans or black beans. A salad is good too. A salad with lime dressing adds something fresh because the tacos are rich and cheesy.

Mexican street corn is another option. Regular corn on the cob with butter is good too. Chips and salsa or guacamole are good sides or appetizers. Any Mexican side dish works with these tacos.

For drinks you can have beer if you drink beer. Margaritas are good too. If you don’t drink alcohol try horchata or agua fresca. Iced tea or lemonade works too.

You can make a taco bar and let people build their own tacos. Put out bowls of toppings. Lettuce, tomatoes, jalapeños, sour cream, hot sauce, guacamole, lime wedges. This is fun for parties because everyone can make their tacos how they want them.

Leftovers? Here’s How to Store & Reheat Like a Pro

Leftovers keep well. This recipe makes a lot so you’ll probably have leftovers. Let the beef mixture cool down before you store it. Put it in a container with a lid and it’ll last 3 to 4 days in the fridge.

To reheat it use the stovetop. Put the beef mixture in a pot on medium-low heat and stir it until it’s hot. You might need to add some milk if it got thick in the fridge. You can use the microwave too but stir it every 30 seconds so it heats evenly.

Don’t fill the taco shells and then store them because they get soggy. Keep the beef mixture and shells separate. Then make the tacos fresh when you want to eat them. The shells stay crispy if you keep them in the bag they came in or put them in a sealed bag.

You can freeze the beef mixture if you want to keep it longer. Let it cool all the way down first. Put it in a freezer container or bag. It keeps for 2 to 3 months in the freezer. Thaw it in the fridge overnight before you reheat it. The texture might be a little different after freezing but it still tastes good.

Frequently Asked Questions

Can I use pre-shredded cheese?
You can but don’t do it. Pre-shredded cheese has stuff in it that keeps it from melting smooth. The sauce will be grainy not creamy. Fresh shredded cheese is better. It only takes a few minutes to shred it yourself and it makes a big difference.

What if I don’t have Rotel?
Use a can of diced tomatoes and a small can of diced green chilies instead. It won’t be exactly the same but it’ll still be good. You can use salsa too but drain some of the liquid first.

How spicy is this recipe?
It’s got some spice from the Rotel and hot sauce but it’s not super spicy. It’s like mild to medium spicy. If you want it milder use mild Rotel and don’t add hot sauce. If you want it spicier use hot Rotel and add more hot sauce or add jalapeños.

Can I make this ahead of time?
Yes you can make the beef mixture ahead and keep it in the fridge for a day or two. Then reheat it when you’re ready to eat. But make the tacos fresh so the shells don’t get soggy.

What’s the best way to warm the taco shells?
The oven is best because it makes them crispy. You can use the microwave for about 30 seconds but they won’t be as crispy. Some people fry them in oil for extra crispy shells.

Can I use ground turkey instead of beef?
Yes ground turkey works great. It’s leaner than beef so you might need to add a little more oil when you cook it. Make sure you season it good with the taco seasoning.

Do I have to use nacho cheese-flavored shells?
No you can use regular taco shells. The nacho cheese flavor just adds more cheese taste but regular shells are fine too. Use what you like or what you have.

This recipe is really good comfort food. The beef and cheese sauce together is really satisfying. It’s filling and has good flavor. It makes a lot so you can feed a bunch of people or have leftovers. Try it and see if you like it.

 

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